Viandon

Cut the stale rye bread into small chunks and toast them in a knob of butter.

In a copper pot, bring one liter of water and five or six glasses of milk to a boil. Add salt and gradually whisk in the flour to prevent lumps from forming. Cook the polenta, stirring continuously for at least one hour.

Ten minutes before removing the pot from the heat, add the bread croutons, the diced fontina cheese, and the remaining butter.

Pour the polenta into soup plates or bowls and serve it piping hot.